I think this was another one of my failed experiments. My guess of why this experiment failed was because I added extra rye flour to the formula. Maybe the rye flour was responsible for lower rim rise and structure of the dough. I don’t know from the day cold ferment if that caused acidification of the dough or not. I haven’t used rye flour in formulas before Nancy Silverton‘s Dough, so I have no idea what rye does in pizza dough. I also don’t understand why Nancy Silverton Dough didn’t have any yeast added in the final dough. The Nancy Silverton’s dough ball did rise, but wonder if that also caused some kind of issue with the crumb and texture of the pizza crust. I let the Nancy Silverton’s Dough ball rise at room temperature yesterday. The dough was easy to open, but I could feel there wasn’t much bubbling in the dough, or enough structure in the dough. The dough didn’t want to tear, but something was wrong.
I still don’t understand with the extra amount of rye that I used to control the stickiness in the dough, how the finished pizza still didn’t have any rye flavor in the crust. The crust tasted bland to Steve, my taste testers and me.
I don’t know if anything that Didier Rosada talking about in “How to Develop a Formula” in the relationship to the amount of rye I used in Nancy Silverton’s Dough formula had something to do with my results or not. http://www.sfbi.com/pdfs/SFBINewsWI07.pdf
I don’t know if I will be able to figure out what wrong with this dough and final pizza.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.